"no Fuss" Easy Baked Artichokes

This recipe comes from an Ocean Mist Farms card that my mom saved for years without trying before I discovered it. Enjoy as it is or scoop out the fuzzy choke center to use the baked artichoke as an edible bowl filled with stew or dip.

This was the first time I've cooked an artichoke, so I was a bit scared when I unwrapped it and saw it was ......well, kind of brown. I thought I'd overcooked it, and maybe I did. I cooked for 67 minutes. Regardless of what it looked like, it tasted phenomenal! Because of the garlic (bonus...roasted garlic with this recipe!) and olive oil, there is really no need to dip the petals in butter or other fattening sauces. I absolutely loved this and will definitely do this again....so easy to make, and soooo delicious!

Place artichoke, making sure that it is standing up straight so the liquid doesn't come out (I put them packed together in a baking dish) in a pre-heated 425 oven and bake (medium-sized for 60 minutes, large for 90 minutes).